Wednesday, May 30, 2012

whole wheat flax tortillas

these are super healthy and tasty too of course. They work great for quesadillas or wraps
If you are like me you can sometimes get frustrated when looking for healthy products. My eyes are constantly being opened when I actually read the ingredient list. Even what may at first appear to be heathy and is promoted as such can be full of preservatives. Ideally we would all make most everything from scratch, but who has the time for that? (at least not all the time!) Here is one thing that is pretty easy to make at home and you can save extra in the fridge or freezer.

makes 8 tortillas

3 cups whole wheat flour
3 Tbsp ground flax seeds*
1/4 tsp baking powder
1 tsp salt
3 tsp oil (I used coconut)
1 cup warm water
seasoning if desired (you can add herbs, spices, garlic. I softened some rosemary with a rolling pin before adding)

1. Mix dry ingredients together. Add wet and kneed until not too stiff.
2. Wrap dough ball and let stand 10 minutes. Separate into 8 pieces and form into balls. Cover and let stand 10 minutes.
3. Roll out into 10" rounds. Stack on a plate and cover so they don't dry out.
4. Preheat pan or griddle to med-high, cook dough on ungreased surface, flipping when air pockets form, piercing bubbles. Cook until golden.

*use a blender to grind up whole flax seeds

Thursday, May 24, 2012

grilled corn on the cob

This was my first attempt at grilling corn. It does take just a tiny bit of extra work and some extra time, but  the corn does turn out very well. There is no need to remove any of the silk, except for the stuff on the top. It all comes right off with the husk after cooking.

1. Soak corn (in husk) in water for at least an hour and up to several hours.
2. Preheat grill to med-high. Remove corn from water and let excess water drain out the top. Place directly on grill. Grill for 25-30 minutes, turning every 5 minutes. If some husk falls off remove it.
3. They will stay hot for up to 30 minutes while in the husk. Here are some ideas of what to do with them:

1. Self serve: have everyone husk their own and add desired toppings.
2. Husk and brush with butter, minced fresh basil, salt and pepper
3. Mexican street corn: Brush with *mayo (or butter), sprinkle with grated *parmesan, minced cilantro, chile powder, salt and pepper. The toppings like to fall off so press them on as best as you can and sprinkle what falls off on top. Serve with lime wedges.
don't get scared if the outside gets quite charred, the husk protects all the kernels and keeps them juicy
*while I'm not a huge fan of the stuff and used to avoid it at all costs, I now see that it does have a purpose. My husband, who loves mayo, of course loved it on the corn. I would like to make my own more often (I can say that since I have made it once). It isn't too difficult and you can choose what type of oil goes into it.
*this is a substitute for the traditional queso fresco or cotija. I don't know if these are easily found. You could also try feta.

Wednesday, May 23, 2012

corn and crab salad

This recipe is a simple and refreshingly light side dish

serves 4

1. Boil water in a large pot and add 3 ears of husked corn. Cook 2-3 minutes. Allow to cool then cut off kernels from cob.
2. Stir together:
the juice from 1/2 a lemon
several finely snipped basil leaves
a spoonful of mayo
dash of cayenne pepper
salt and pepper to taste
3. Add:
1/2 lb lump crab meat
some halved cherry tomatoes.
top with additional basil and serve chilled

Tuesday, May 15, 2012

yam and potato salad

serves 8

3 medium potatoes (I used red)
2 med yams
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
2 green onions, sliced
3/4 cup mayo (I used 1/2 sour cream and 1/2 mayo)
1 Tbsp Dijon mustard
1 tsp salt
1/2 tsp ground black pepper
chopped fresh parsley for garnish (optional)

1. Bring a large pot of water to a boil. Add whole and unpeeled potatoes and yams and cook until tender but still firm (about 30 minutes, checking yams after 20). Drain, cool, peel (I left some of the red potato peel on), and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover. Remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, place in very cold water to cool, then peel and chop.
3. Combine potatoes, yams, eggs, celery, and onions.
4. Whisk together the mayo, sour cream, mustard, salt and pepper. Add to the potato mixture, toss well to coat. Sprinkle with paprika and parsley if desired. Refrigerate and serve chilled.

Thursday, May 3, 2012

orange-ginger turkey meatloaf

serves 4
2 medium oranges
1-2 slices whole wheat bread or 3/4 cup whole-wheat bread crumbs
1 large egg white
1 Tbsp grated fresh ginger
2 cloves garlic, minced or finely chopped
salt and pepper
1 medium carrot, coarsely grated
1/2 cup fresh cilantro, plus 1 cup leaves
4 green onions, thinly sliced
1 1/4 lb lean ground turkey
2 Tbsp hoisin sauce*
2 Tbsp ketchup
6 cups mixed greens (I used organic spring mix)
1 Tbsp olive oil

1. Heat oven to 375F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from an orange and slice very thinly on the diagonal; transfer the zest to a large bowl and set the orange aside.
2. If using the bread, pulse in a food processor or blender to form fine crumbs. Set aside. Add the egg white, ginger, garlic, and 1 Tbsp water and 1/2 tsp each salt and pepper to the bowl with the zest and whisk to combine; stir in the bread crumbs. Add the carrot, chopped cilantro, half the green onions, and mix to combine.
3. Add the ground turnkey and mix until just incorporated. Transfer the mixture to prepared baking sheet and shape into a 9 x 3 1/2 in. loaf. Bake for 25 minutes.
4. In a small bowl, combine the hoisin and ketchup. Brush the mixture over the entire loaf and continue cooking until the internal temperature reaches 160F (10-15 minutes more). Let rest 5 minutes before slicing.
5. While the meatloaf is resting (or while it is baking) cut away the peel and white pith of the orange and thinly slice into rounds. In a large bowl, gently toss the orange slices, greens, oil, cilantro leaves, remaining green onions and 1/4 tsp each salt and pepper. Serve with the meat loaf.

* I made my own hoisin sauce with what I had in the house. I really didn't feel like going to the store just for that item and I was feeling economical :)You should also be able to find it in the Asian food section
2 Tbsp soy sauce
1 Tbsp peanut butter
1 1/2 tsp honey (or molasses)
1/8 tsp garlic powder
1 tsp sesame seed oil or tahini
10 drops hot sauce (preferably asian style. I used 2 tsp sweet and spicy chili dipping sauce)
1/8 tsp black pepper
-stir until combined

Tuesday, May 1, 2012

grilled chicken tzatziki wrap

The grilled chicken was super good, maybe it was even better in my mind because it is the first chicken I have grilled this year! Combined with the fresh cucumber relish and yogurt and wrapped in a wholesome pita you get a deliciousness and healthiness together! If you have kids who would be hesitant to try this or if you want a neater option for the little ones here are a couple ideas: you can open up the pita and have everything inside the pocket, or you can give them chicken strips to dip in the yogurt with maybe some relish mixed in).
serves 4-6

4 whole wheat pitas (if you have the smaller ones from Green Barn then use 6 or enjoy leftover chicken :)
extra plain yogurt for garnish

for chicken marinade:
1/2 cup plain yogurt
2 Tbsp honey
2 tsp. fresh lemon juice + 2 tsp. lemon zest
2 tsp. hot sauce (I used Tapatio)
1-2 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. freshly ground pepper
pinch salt
4 boneless, skinless chicken breasts

for cucumber relish:
1 english cucumber, halved lengthwise and thinly sliced
pinch salt
1 cup seeded, finely diced tomato
1/2 cup finely diced red onion
6 Tbsp. coarsely chopped and pitted black olives (The Green Barn also has a small can of diced olives)
4 Tbsp. coarsely chopped fresh parsley
2 Tbsp. coarsely chopped fresh dill
1 garlic clove, minced
4 Tbsp. extra virgin olive oil
4 tsp. lemon juice

1. For marinade, whisk all ingredients except chicken in a bowl. Combine with chicken breasts in a large zip-lock bag, seal and gently shake to evenly coat. Place in refrigerator and chill 2-4 hours.

2. For cucumber relish, Lay cucumber slices in a sieve placed over a bowl and sprinkle with a pinch of salt. Leave for about 30-40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3. Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon in a medium bowl. Stir in drained cucumbers, then cover and refrigerate 1-2 hours.

4. Grease grill and preheat to medium-high. Remove chicken from bag and discard marinade. Grill chicken breasts about 15 minutes or until cooked through, turning halfway through. Remove chicken from grill and let rest a few minutes before slicing thinly on the diagonal. Lay slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and sprinkle with additional salt and pepper if desired. secure with toothpicks or kitchen string if you like.